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Moroccan Carrot and Tart Cherry Salad

Course Salad
Keyword #tart cherries, Carrot Salad, Moroccan fiid
Servings 4
Author Robin Asbell


  • 4 large carrot shredded
  • 1 small purple daikon
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dried tart cherries
  • 1/4 cup pepitas (hulled pumpkinseeds) toasted


  • Shred the carrots, manually or in a food processor, using the shredding blade. Place in a large bowl. Peel, quarter and slice the daikon, add to the bowl.
  • In a small bowl, combine the lemon juice, cumin, cinnamon and salt, and stir to mix. Stir in the olive oil. Reserve.
  • In a small saute pan, place the pumpkinseeds and put them over medium-high heat. Swirl until the seeds start to pop and smell toasty. Transfer to a bowl to cool.
  • Add the tart cherries and reserved dressing to the carrot mixture, and toss to mix. Serve topped with pumpkinseeds.